The Best of Polish Cooking/Karen West 2000

Mushroom Stuffed Tomatoes (Pomidory Nadziewane Grzybami)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 large, firm tomatoes 1/4 pound fresh mushrooms, chopped 2 tablespoons butter
2 tablespoons bread crumbs 2 tablespoons sour cream salt to taste
white pepper to taste



1 Slice tops off tomatoes, and scoop seeds out. Saute the mushrooms and onion in butter lightly (5 to 10 minutes) then combine with the bread crumbs, sour cream and seasonings. Stuff the tomatoes, replace the tomato tops, place in a shallow, greased pan, and bake for 25 to 30 minutes at 350 F.

Back